The best ice cream stores of Italy by region: Sicily For those who, being left to the Pleistocene of cassata and cannoli, knew little of the Sicilian ice cream, here is a list with the heirs apparecchiata local Procopio de Knives (I have put the link so we do before). Scorretela. If already foretaste crawl lethal credit card in the name of caciocavalli Ragusa, sandwiches Chiaramontani, arancini, timbales, piglets blacks Nebrodi -and still lack a little to the holidays of Passover- freshness button these 10 names will give the shot of grace. At Gelatone - Palermo With the restructuring of the ice cream multicolor Peppe Cuti, the only one to make ice cream with superpowers in the city, according to a widespread clichés Palermo, now is also a place to have fun, get noticed, climb socially. Maybe chatting affable of this fashion ice cream salty celery, tomatoes, beer, the red onion. Yes, you talk, you talk. In that while we trombones conservatives sprinkle pistachio cannoli or kiss, all the stuff of mythology ice cream island. Present some tastes gluten. At Gelatone - via autonomy 96/98 Siciliana, Palermo . Caffè Sicilia - Noto Corrado Assenza, mad genius of Sicilian pastry lightened, not denied ever an experiment or attempt to hybridization. Call it corporate policy. Shame about the prices. Granita singing with the voice of the island we have already discussed , coming to the ice cream we have to reiterate. Old and new radical chic trying tastes like fine spices or saffron and almonds straparleranno travel and places of the heart, as the taste apparently more common, we nougat, here is upside down, reread, revisited. Caffè Sicilia - course V. Emanuele 125, Noto . Gelati Divini - Ragusa Keep a journal. Give it to the press and enjoy the bestseller. So he should have done at the time of the first Red Rosaria successful crosses between ice cream and wine. Because they are complicated things that many ice cream would pay to learn, the diary would sell well even today, but the impression is that the best time for the small ice cream parlor in the old town of Dubrovnik is behind us. Nevertheless tastes to rosé, the nero dAvola, go to brachetto tested, such as olive oil. It reacts in the same way (that is good) also with fruits, with the onion of Giarratana, a village in the area, and with jasmine. Gelati Divini - Piazza Duomo 20, Ragusa . Delicious Cafe - Capo DOrlando First warning: something devised to deal with the anger that takes the ice cream when it ends. With granite then, Im not even to tell you. Those who resist the temptation to do an encore increases self-esteem. The devil tempting ice cream Capo dOrlando is called Francesco Lazzara. No horns or tail flashing red, but it is good to choose good ingredients. To say, use the legendary hazelnuts Nebrodi (cultivar Curcia or Nostrale) than with roasting bring out an irresistible aroma, freeing from the gray power of the many ice cream all the same. For similar reasons, get this far without trying pistachio and almond does not have that sense. Delicious Cafe - via Amendola 55, Capo DOrlando (ME) . Gelateria De Luca - Briga Marina Viewed with suspicion by the natives, after asking what is the best ice cream in Messina and where it is, it is shipped 15 kilometers out of town. Got into the car (those who go on foot to believe disposal estimate of calories), you go to the sea and upon reaching Briga Marina must aim gelato De Luca. But how, 15 km for an ice cream? I do not respond to provocations. I had to open the chapter of the crazy things done for the love of the food does not end up the most. Creams or hazelnut gianduja repay the sacrificioe since were also treat yourself to a granita. Only later, meditate on the chance to return to Messina walk (its called a posteriori disposal of calories). Gelateria De Luca - Via Nazionale 208, Briga Marina (ME) . Gelateria De Stefano - Santo Stefano Briga Give meaning to the expression sense of urgency. Will be easier once you try the fruit ice cream family De Stefano. To say, strawberry Maletto (Catania inevitably village on the slopes of Etna). Another way to escape the things you do when you cynical and bad is perhaps almond pizzuta Avola, or that I tell you to do, pistachio. An ice cream creamy, seductive, or as they say the residents of St. Stephen connoisseurs. For intendervi better insist with the crunchy coffee. Gelateria De Stefano - Piazza San Giovanni, Santo Stefano Briga (ME) . Gelatomania - Taormina The widespread belief that in countries like beautiful Taormina, besieged by various forms of tourism, it is impossible to find relics from fixed ice cream from the ice cream parlor is blatantly contradicted by Placido Prestipino. Bombastic in name and trumpeted belonging to the Masters of Italian Gelato. An enterprising type the Prestipino, use refine itself pistachios used in ice cream, and select ingredients blameless worked with the skill suited to a professor of the School of Italian Gelato. The first contact with his ice cream affidatelo in these flavors: setteveli and cassata, then go to the fruit: mango and passion fruit. Gelatomania - Corso Umberto 17, Taormina (ME) . The puffs Received the investiture by his father, he too gelato, Nicola, a young talent of the islands ice cream, ice cream Caltanissetta gives luster to the stronghold of the family, namely the bar ice cream puffs. Lets clarify things, we are not at Caffè Sicilia or some other sanctuary of the trial, the ice cream here is no fuss, simple, direct and genuine taste. If the good copy were applied to ice cream, ice cream would be that of puffs natural. Fresh milk, eggs and sugar. Even special ingredients such as hazelnut IGP Piedmont. The Eclairs - via Calabria 66, Caltanissetta . Pastry Hat - Palermo Chocolate pastry Hat is a pleasure exponential, in short, we could not finish and we would like to multiply more chocolate for chocolate. Moreover Salvatore Cappello is a revered master, for the Sicilians more, a real institution. Who does not forget his debut in the dairy family with change skin in summer, when it became ice cream. Here the ice cream, especially the tastes more like Sicilian pistachio, almond and mulberry trees, is a kind of salvation. An intermediate step that regenerates the taste and comfort the spirit, before enjoying a new dive nellipercioccolato. Pastry Hat - Via Nicolò Garzilli, 10 / Route via Colonna, 68, Palermo . Santo Musumeci - Randazzo Do not just say: I love ice cream Santo Musumeci. Do not just make that face, with the corners of the mouth a bit upward, the eyelids are lowered in a surge of pleasure. You have to specify what kind of ice cream was conquered, explain what happens tastes. Calm. Lets say first that Mr. Musumeci is a pastry chef, and that avoidance, getting an ice breaking, if we start counting the awards it has received this post becomes mileage. Even though he has a weak point: the names of the flavors. If I write Afrociok, strophic, Fragolissimevolmente, Maperò or W Grandma think youre wasting time, I know. But after trying them think again. Riconquisterò entirely your confidence after youve tasted the Pirandello (almond, lemon peel and crunchy almond), better taste according to the jury of Sherbeth, the festival of ice cream in Cefalu, in 2011. Santo Musumeci - Piazza Santa Maria 5, Randazzo (CT).
Posted on: Thu, 01 Jan 2015 17:17:44 +0000
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